Restaurants

Launched by a bread-loving chef in Brussels in 1990, LPQ has rapidly expanded in Europe, the US and Canada. So far, the quality of the food or the experience remains unaffected by the speedy roll-out. The spacious Marylebone branch has a laid-back, rustic feel, dominated by a farmhouse-style communal table, but there are enough smaller tables if you shy away from sharing. The menu revolves around the excellent organic loaves. Theres a wide choice of sourdoughs and others for breakfast baskets, and the lunch speciality is the tartine an open sandwich with various toppings, such as smoked salmon or salami, ricotta, tomato and rocket. Generous salads (mixed leaves with avocado, mango and jumbo prawns was fresh and tangy) and platters of charcuterie, cheeses, dips and antipasti also come with bread. Theres a small range of wine, beer and cider. The other branches (except Aveda) serve more substantial cooked dishes in the evening.

Time Out Eating & Drinking Guide 2008